This is an overhead image of a white baking dish on a light grey surface. In the baking dish are roasted mini potatoes drizzled with oil and rosemary sprigs. A silver antique spoon is in the dish and leaning on the right side. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo

Soft & Crispy Roasted Mini Potatoes

Roasted mini potatoes are the ultimate comfort side dish! They’re perfect for any holiday meal but easy enough for a weeknight!

Prep: 5 minCook: 40 minTotal: 45 min
Servings: serves 8


  • 2 lbs baby potatoes
  • 5 sprigs rosemary
  • 5 cloves garlic
  • 3 tablespoon avocado or olive oil
  • 2 teaspoon salt, divided
  • 1/2 teaspoon pepper


  1. Preheat the oven to 400F.
  2. In a large pot, add the potatoes and cover with water with 1 teaspoon salt.
  3. Bring to a boil over medium/high heat and cook for 10 minutes or until the potatoes are fork tender.
  4. Drain the potatoes and add to a large baking dish or sheet pan.
  5. Drizzle the oil over the potatoes, sprinkle with 1 teaspoon salt + pepper and add the whole garlic cloves and rosemary sprigs to the pan.
  6. Bake for 30-40 minutes or until the potatoes are the desired level of golden brown.
  7. Serve and enjoy!


Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats

Nutrition Info:

  • Serving Size: 1/8
  • Calories: 77
  • Sugar: 0g
  • Sodium: 593mg
  • Fat: 0.8g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15.2g
  • Fiber: 3.2g
  • Protein: 3.1g
  • Cholesterol: 0mg
© The Toasted Pine Nut